Julienne chicken. Marinate at least overnight.
Fry in a VERY hot, nonstick pan until browned.
For each serving, season 4 oz meat with a squirt of tahini sauce, roll
with a pickle spear in a small pita (substitute a wheat tortilla).

Make up the spice mixture without the oil. Store in the fridge for weeks to months, shaking occasionally. When needed, shake, measure an appropriate amount, add oil, marinate your choice of meat.

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